You are here

Vegetable Pot Pies With Curry Crust

Western.Chefs's picture
  Curry powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Shortening 2 Tablespoon
  Margarine/Butter 6 Tablespoon
  Chicken broth/Vegetable broth 1 Can (10 oz)
  Carrots 3 Medium, peeled and cut into 1/2 inch slices
  Sweet potato 1 Medium, peeled and cut into 1 inch slices
  Onion 1 Medium, diced
  Mustard seeds 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Garbanzo beans 1 Can (10 oz) (Drained, Rinsed)
  Mango chutney 2 Tablespoon, chopped

In medium bowl, with fork, stir curry powder, salt, and 1 1/4 cups flour.
With pastry blender or two knives used scissor fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs.
Sprinkle about 3 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together.
Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll.
Meanwhile, in 2 quart saucepan, heat broth, carrots, and sweet potato to boiling over high heat.
Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
Strain broth into 4 cup glass measuring cup or medium bowl.
Transfer vegetable mixture to large bowl.
In same saucepan, melt 1 tablespoon margarine or butter over medium heat.
Add onion and cook until tender, about 10 minutes, stirring occasionally.
Stir in mustard seeds, cumin, and coriander; cook 2 minutes longer, stirring.
Transfer onion mixture to bowl with vegetables.
Preheat oven to 425°F.
In same saucepan, melt remaining 1 tablespoon margarine or butter over medium heat.
Add remaining 2 tablespoons flour, and cook, whisking constantly, until golden brown, about 1 to 2 minutes.
Gradually stir in reserved broth, and cook, whisking, until mixture boils and thickens slightly.
Stir broth mixture, garbanzo beans, and chutney into vegetable mixture in bowl.
Spoon vegetable mixture into 4 deep 1 1/2 cup ramekins or souffle dishes.
Divide dough into 4 equal pieces.
On lightly floured surface, with floured rolling pin, roll 1 piece of dough3/4inch larger in diameter than top of ramekin.
With small cookie cutter or tip of knife, cut out design near center of dough to allow steam to escape during baking.
Place dough on top of ramekin, folding edge over side of ramekin and pressing lightly to seal.
Repeat with remaining dough.
Place filled ramekins on cookie sheet or jelly roll pan for easier handling and to catch any drips during baking.
Bake potpies 25 minutes or until crusts are lightly browned and filling is hot and bubbly.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2823 Calories from Fat 1103

% Daily Value*

Total Fat 125 g192.9%

Saturated Fat 22.8 g113.8%

Trans Fat 3.9 g

Cholesterol 0 mg

Sodium 2427.6 mg101.1%

Total Carbohydrates 359 g119.8%

Dietary Fiber 72.2 g288.7%

Sugars 67.4 g

Protein 78 g156.4%

Vitamin A 1107.3% Vitamin C 71.5%

Calcium 57.7% Iron 166.2%

*Based on a 2000 Calorie diet

Vegetable Pot Pies With Curry Crust Recipe